Turkish Eggs Breakfast Hash
Serves 2
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Lemon loaf cake with clotted cream frosting
August 21, 2024
Serves
Prep Time
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This cake is truly gorgeous. The sponge is light, fluffy and lemony, with lemon zest and juice included in the batter. Once cooked, it’s topped with a frosting made from clotted cream, soft cream cheese, icing sugar and more lemon zest and juice.
Lemon loaf cake with clotted cream frosting
Serves: 8 Prep Time: 25 mins Prep Time: 35 mins Prep Time: 1 hrMethod
Step 1
Preheat your oven to 180C/160C fan/gas 4. Line a loaf tin with baking paper.
Step 2
Beat the butter and caster sugar until pale and creamy. Next, add the eggs and slowly mix through.
Step 3
Sift in the self-raising flour, then add the zest of 1 and a half lemons, and the juice of one (use the lemon which has all been zested). Mix until well combined.
Step 4
Spoon the mixture into the tin and then level the top with a spoon/spatula. Bake for 35 minutes, and check it’s cooked by piercing with a sharp knife or skewer, and seeing if it comes out clean.
Step 5
Remove from the tin and transfer to a wire rack to cool.
Step 6
If you have an electric whisk, use it for the icing. Whisk together the cream, cream cheese, icing sugar, zest of half a lemon (zest the other half of the half zested lemon), and then the juice of that lemon too. Whisk until you have medium-stiff peaks.
Step 7
When the cake is completely cool, spread the frosting over the top. If you like, and have spare lemons, decorate with a little zest and some thin slices of fruit.
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Ingredients
You’ll need (makes 8 slices):
180g butter
180g caster sugar
180g self-raising flour
3 eggs
2 lemons
100g clotted cream
100g soft cream cheese
70g icing sugar
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